Best Mashed Potatoes With Mascarpone Recipes

Mashed Potatoes with Roasted Garlic and Mascarpone Cheese image

Provided by Bobby Flay

Time 45m

Number Of Ingredients 7

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

Steps:

Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

Mashed Potatoes with Mascarpone image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 6

3 pounds small Yukon Gold or Yellow Finn potatoes, scrubbed
2 bunches of scallions, white and tender green, cut into 1/2-inch pieces
2 teaspoons salt
1 1/2 cups mascarpone cheese (about 3/4 pound), at room temperature
1/4 cup finely chopped flat-leaf parsley
Freshly ground white pepper

Steps:

Put the potatoes and scallions in a large saucepan and add enough water to cover by 1 inch. Add the salt, cover and bring to a boil. Reduce the heat and simmer the potatoes until tender when pierced, about 25 minutes.
Drain the potatoes, reserving 1 cup of the cooking water. Return the potatoes to the saucepan and coarsely mash them by hand. Add the mascarpone and parsley; add a little of the cooking water if the potatoes are too stiff. Season with salt and white pepper and serve at once.

Giada's Mashed Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 8

4 pounds russet potatoes, peeled and chopped into 1-inch pieces (about 5 large)
6 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
2 cloves garlic, peeled and smashed
Kosher salt
1 cup mascarpone, at room temperature
3/4 cup grated Parmesan
1/2 cup low-sodium chicken broth
Freshly ground black pepper

Steps:

In a 5-quart saucepan, combine the potatoes, 2 tablespoons butter, the garlic, 1 teaspoon salt and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and, using a potato masher, mash the potatoes until smooth.
Add the mascarpone, Parmesan, chicken broth, the remaining 4 tablespoons butter, 2 teaspoons salt and 1 teaspoon pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.